Pages

Monday, 18 May 2015

Arai Keerai Masiyal / Mashed Amaranthus !

Last time i posted the Amaranthus Lentil Curry in which amaranthus leaves were cooked with dal onions tomatoes etc. But this one is really a very quick delicious and healthy recipe as the leaves are not overcooked and all the health benefits are retained. The garlic lends a nice flavor to the dish and it is one of my favourite recipes that mom makes. I mostly pair this with plain curd rice.

English

English

Tamil

Telulgu

Hindi

Quantity

Amaranthus

Araikeerai

Thota
kura

Cholai

1 big
bunch

Green
Chillis

Pachai
Milagai

Pachi
Mirapakaya

Hari
Mirch

3 - 4 Nos

Garlic

Poondu

Vellulli

Lehsun

6 - 7 Nos

Salt

Uppu

Uppu

Namak

As Needed

Tamarind

Puli

Chinthapandu

Imli

amla size

To Temper

Oil

Ennai

Nune

Thel

2 tsp

Mustard
seeds

Kadugu

Aavalu

Rai

1 tsp

Cumin
Seeds

Seeragam

Jeelakara

Jeera

1 tsp

Dry Red
Chillis

Kaindha
Milagai

Endu
Mirapakaya

Sukhi
Mirch

2 Nos

Asafoedita

Perungayam

Inguva

Hing

a pinch

INGREDIENTS

STEPS

Clean the amaranthus leaves from the stems, tender stems can be used for cooking.

Chop some chillis and garlic.

As no dal is added here, there is absolutely no need of pressure cooking the leaves which will actually overcook them.

So in a vessel boil some enough water (not too much) to cook the leaves. Add the chillis and garlic to it.

Add the leaves to the water. Initially it may look like too much of leaves and little water. But gradually the leaves get shrivelled and cooked and reduce in quantity.

Add little sugar to the leaves so that the green color is retained.

Check if the stems are cooked . You must be able to mash them.

Turn off stove and shifft the whole thing to a earthern pot and add tamarind.

Add required salt and mash it well with the wooden masher (mathu).

The leaves should be mashed well and should resemble a hand ground chutney.

If no earthen pot available then give a run in mixie/food processor.

Now, in a small pan heat oil, add mustard seeds followed by Jeera, hing and red chillis.